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Hi, glad I found this website.

R

Raindance

New member
Hello to all. My husband doesn't cook, we have been married 47 years, that's a lot of meals! Sometimes I would get in a cooking rut, which meant wading through piles of recipe cards and cookbooks to find one new recipe. I finally realized that when I found a recipe that I felt was so good it couldn't be improved upon, I didn't have to search for a recipe for that item any more. That started my quest for the 'best of' recipes. Of course that takes a lot of trial and error because many of the recipes out there sound good but taste pretty bad. In spite of that, I did manage to find quite a few best of recipes, so have started a cookbook for my own personal use. It is a work in progress, but has been a blessing for me since I know every recipe in there is something we will enjoy.

This week I searched for a scalloped corn recipe like the one I used in the 60's and 70's but can no longer find. I located a couple online that sounded like it, but both were runny and tasted bad. Needless to say, we won't be having corn for a while, so next week I will have to move on to vinegar-type coleslaw dressing or baked beans.

It was after midnight when I found this site and is now after 1 AM so I haven't had a chance to look around yet, but I assume there are some great recipes posted here and I would be glad to share some of my recipes with you.

Have a good night, see you in the morning.
 
Yes, crumbled saltines, one can cream style corn, don't remember if it had whole kernel in it, one egg, and might have had sauted onion and green pepper. It wasn't the custard type, it was pretty firm, and didn't have a cracker topping.
 
SCALLOPED CORN

4 cups fresh or frozen corn
1 cup milk
3 tablespoons butter or margarine melted
1 tablespoon finely chopped onions
3 eggs beaten
1 cup crushed saltines ; (about 30 crackers)
1 tablespoons sugar
Salt ; and pepper to taste


In large bowl, combine corn, eggs, milk, 3/4 cup cracker crumbs, butter, sugar and onion. Transfer to greased 1 1/2- quart baking dish. Sprinkle with remaining cracker crumbs. Bake uncovered at 325* F. 1 hour or until a knife inserted near the center comes out clean.



SCALLOPED CORN

2 cans ; (15 oz. each) creamed corn
1/4 cup sugar
3/4 cup milk
3/4 cup cracker crumbs ; (saltines and Ritz crackers work well)
3 tablespoons melted butter
3 eggs
Salt ; and pepper to taste.

Separate eggs. Beat yolks and stir in corn, milk and cracker crumbs. Whip egg whites to peak and fold into corn mixture. Blend in melted butter. Bake at 350 * F. one hour.
 
Broccoli Corn Scallop

2 tablespoons of chopped onion
2 tablespoons of oleo
1 tablespoon of flour
1 1/2 cup of milk
8 ounce package of shredded Jack cheese
12 ounce can of whole kernel corn
1 cup of cracker crumbs
Two 10 ounce packages of frozen broccoli spears, cooked and drained

Sauté onion in 1 tablespoon oleo and blend in flour. Gradually add milk, stirring constantly until thick. Add cheese, stirring until cheese is melted. Stir in corn and 1/2 cup crumbs. Arrange broccoli in 7x11 inch dish. Pour cheese mixture over broccoli. Toss remaining crumbs and oleo and sprinkle over casserole. Bake at 350ºF. for 30 minutes. Serves 8.
 
Tomato and Corn Scallop

1 (1 lb.) can whole kernel corn
2 eggs
2/3 c. evaporated milk
1/4 c. melted butter
1/4 tsp. salt
1/8 tsp. pepper
1/8 tsp. nutmeg
1 (1 lb.) can cream-style corn
2 (1 lb.) cans stewed tomatoes
2 c. coarse cracker crumbs

Drain whole kernel corn; reserve 1/4 cup liquid. Beat eggs slightly. Add reserved corn liquid, evaporated milk, butter, salt, pepper and nutmeg. Blend well. Stir in whole kernel corn, cream-style corn, tomatoes and cracker crumbs. Turn into a greased 3-quart casserole. Bake at 325 degrees for 1 hour and 10 minutes or until golden brown and set around edges. Makes 8 to 10 servings.
 
I'm pretty positive the scalloped corn recipe I used all those years ago didn't have any milk and only one egg. Looks like I might have to do some experimenting. If I come up with anything good, I'll let you know. Thanks to all for posting the recipes. My own concoctions don't always come out so well, so it is good to know I have these recipes to fall back on.
 
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